4 pizzas
Porcini
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Fior di latte, diced and drained
- 70 g
- Fresh porcini, sliced and dry-fried or 15 g dried, soaked and squeezed out
- 70 g
- Garlic, finely chopped
- 2.0 g
- Grated parmigiano
- 8.0 g
- Extra virgin olive oil
- 7.0 g
- Fresh parsley after baking
- 1.0 g
Total dough408 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Dry-fry the sliced porcini with the garlic until the edges have coloured.
- Spread the mushrooms sparingly over the cheese and scatter over the parmigiano.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Porcini taste completely different from button mushrooms and therefore tolerate less company. We keep the pizza white, let the mushrooms dominate and add the parsley after the oven.
outside AVPN – a mushroom pizza outside the disciplinare, built on Neapolitan dough.
Topping order
- Fior di latte
- Porcini
- Parmigiano
- Olive oil
- Parsley after the oven
Common mistakes
- Soaked dried mushrooms that haven't been squeezed out.
- Too much garlic, which hides the mushroom flavour.
- Tomato sauce underneath, which takes over completely.
Tips
- Save the soaking water from dried porcini and reduce it into a sauce for something else.
- Frozen porcini work but must be fried hard straight from the freezer.
Variations
- With truffle – then you're getting close to a tartufo.
- With salsiccia for a heartier version.
- With tomato sauce as a red porcini.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Porcini settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Funghi
- Tartufo
- Boscaiola
- Stretching – push the gas towards the rim, never out of it
